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READY IN 7+ hrs

Creamy Chicken and Wild Rice

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Read Reviews (32)

"Boneless chicken breasts, carrots and wild rice mix simmer to tenderness in a creamy chicken gravy." — Campbell's Kitchen

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Original recipe makes 8 servings Change Servings

2 (10.75 ounce) cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
4 large carrots, thickly sliced

1 (6 ounce) package uncooked seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves

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Directions

Stir the soup, water, carrots, rice and seasoning packet in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.

Kitchen-Friendly View

PREP 10 mins
COOK 7 hrs
READY IN 7 hrs 10 mins

Footnotes

*Or on HIGH for 4 to 5 hours.
Oven Preparation: Prepare the recipe as above except reduce the water to 1 cup, and slice the carrots 1/2 inch thick. Mix the soup, water, rice and carrots in 4-quart baking dish. Add the chicken and turn to coat. Cover. Bake at 375 degrees F for 1 hour or until the chicken is cooked through.

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This was great, creamy comfort food. Loved it! It was so easy - I even used frozen chicken breasts straight from the freezer and believe it or not, the chicken was done sooner than the carrots. Will slice the carrots thinner next time. I wish there was more rice to go around, so I plan to add some extra regular rice to the slow cooker (plus the necessary water to compensate). Due to the frozen chicken, I jumped started the crock by putting on high for the first 30 minutes.

—tperry1234

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Most Helpful Critical Review

Mar 22, 2011

The flavor was good but for me it came out really thick and sticky. Not really what I was hoping for.

—TIFFDANCE

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44 Ratings

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Mar 11, 2010

For the people that thought it was bland don't forget that you need to use a SEASONED rice mix. I found this very flavorful. Added chopped celery and used chix stock intead of water. Great for the Sunday dinner rotation.

—Casey

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Dec 09, 2008

I added a small bag of mini carrots instead of cutting up four carrots like the recipe stated. We love carrots in our house. Also the other reviewer stated it does not need extra salt but all of us had to add a little salt to ours. The chicken is so tender it falls apart after cooking for seven hours at low temperature in the slow cooker. This is a keeper for us. Even our four year old loved it!

—DIVER3DOWN

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Dec 19, 2008

delicious! on high my chicken was done in 3.5 hours. i made the mistake of leaving it on warm for about 30min while i was waiting for my husband to get home and the chicken ended up drying out, but te flavor of the rice was great!

—EricaD521

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Nov 17, 2008

This was not bad. It is a super hardy meal that sticks to your ribs (my husbands quote) Easy to do. I did the recipe exactly as it stated using water instead of chicken stock. No need for salt it is salty enough with the soup and seasoning packet. I only used half the chicken breast and it was fine. Thanks for sharing the recipe.

—SWEETJAM

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Oct 18, 2011

Good base recipe. I made the following modifications for my lower sodium health preferences: To cut down on the sodium, I substituted 1 cup of homemade bechamel sauce for 1 can of cream of chicken soup. I used reduced sodium cream of mushroom soup instead of the other can of cream of chicken soup that the recipe calls for. I also substituted plain unseasoned wild rice instead of the seasoned packaged one, and added my own favorite dried spices (tarragon, italian seasoning, rosemary). I then added my own amount of salt and pepper. I used broccoli instead of carrots as a preference and used chicken thighs instead of breasts for more flavor. It turned out creamy, flavorful and yummy. I felt good about feeding my family a lower sodium meal.

—Arnessa

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Mar 02, 2011

Hubby and I rated it 4, our 8 year old daughter said 5! Hubby thought it needed more veggies. I think next time I might ad some frozen peas. Carrots were still pretty crunchy after 6.5 hours but everything else was cooked. I didn't mind the crunchy carrots, they were yummy. I used chicken thighs because they are less expensive and we like them better. This was good, creamy comfort food. I will definitely make this again.

—HeathFow

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Nutrition

Calories
294 kcal
15%

Carbohydrates
26 g
8%

Cholesterol
73 mg
24%

Fiber
2.6 g
10%

Protein
28.7 g
57%

Sodium
931 mg
37%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Chicken and Wild Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 294
Calories from Fat: 72

% Daily Value *
Total Fat 8g 12 %
Saturated Fat 2.3g 12 %
Cholesterol 73mg 24 %
Sodium 931mg 37 %
** Potassium 349mg 10 %
Total Carbohydrates 26g 8 %
Dietary Fiber 2.6g 10 %
Protein 28.7g 57 %
Sugars 3g
** Vitamin A 121 %
** Vitamin C 4 %
** Calcium 4 %
** Iron 15 %
** Thiamin 9 %
** Niacin 128 %
** Vitamin B6 33 %
** Magnesium 10 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.